These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

Print Options

Description

You’ll never buy store bagels again after making these in your own kitchen!

Ingredients

1 TablespoonCanola Or Vegetable Oil

Cornmeal, Just Enough To Lightly Dust Your Cookie Tray

4 cupsBread Flour

1 packageQuick-Rise Yeast, 7 Gram Package

1-½ teaspoonSalt

1 TablespoonBrown Sugar

1-½ cupWarm Water

2 TablespoonsFresh Chopped Rosemary

6 ounces, weightGrated Asiago Cheese

2 TablespoonsBrown Sugar

1 TablespoonGranulated Sugar

Preparation

Coat a large mixing bowl with the canola or vegetable oil. Line a cookie tray with parchment paper and dust lightly with cornmeal. Set aside.

In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients. Add the warm water and the rosemary to the bowl and mix on low for about 10 minutes.

Take the dough from the mixing bowl and roughly knead into a ball shape. Place the ball into the bowl which was coated with oil. Cover with plastic wrap and let it sit in a warm place for 1 hour.

After the dough has risen, take it from the bowl and gently punch it down to get rid of most of the air. Divide the dough into 8 pieces each weighing about 3.5 ounces. Roll each piece into a ball and place them on the cookie tray. Cover the tray with a clean towel and let it sit for another 20-25 minutes.

Fill a large pot with water. Bring the water to a boil and add the brown sugar and granulated sugar. Preheat the oven to 425 F.

Take the towel off of the tray of dough and gently poke a hole in each dough ball with your thumb, making sure to keep the bagel nice and round with an even hole. Place back on the tray.

When they all have holes poked in them and your water is boiling, place 3-4 bagels into the water and boil for 2 minutes. Turn each bagel over and boil for another 1 minute. Scoop the bagels out using a slotted spoon or kitchen spider and place them back on the cookie tray, right side up. Repeat the boiling process with the rest of the bagels.

When all of the bagels have been boiled, place some grated cheese on the top.

Place the tray into the oven and bake for 25 minutes or until each bagel is a nice golden brown color.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.